Food-Specific Protein Factors Lower Calculated Protein by up to 20%, New Database Finds

A new database of food-specific protein conversion factors developed by Germany's Max Rubner Institute and European research partners has found that calculated protein content in food can be lowered by up to 20% compared to the standard factor of 6.25. The NiCE Factors Database covers 4,532 foods and provides more accurate estimates of protein content, taking into account differences between proteins and nitrogen content from other compounds in food.

The database reveals that meat, eggs, legumes, nuts, and dairy products all have protein factors lower than 6.25, with some plant-based foods falling as low as 5.25. This has implications for protein intake recommendations, food labelling, and the burgeoning plant-based protein industry. The researchers plan to continue updating the database and encourage new data submissions to further improve the accuracy of protein estimates in food.